Cargando…
The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town
BACKGROUND: Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditio...
Autores principales: | , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Research and Publications Office of Jimma University
2012
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3437977/ https://www.ncbi.nlm.nih.gov/pubmed/22984329 |
_version_ | 1782242845642457088 |
---|---|
author | Kibret, Mulugeta Abera, Bayeh |
author_facet | Kibret, Mulugeta Abera, Bayeh |
author_sort | Kibret, Mulugeta |
collection | PubMed |
description | BACKGROUND: Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. METHODS: A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments RESULTS: The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. CONCLUSION: This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended. |
format | Online Article Text |
id | pubmed-3437977 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Research and Publications Office of Jimma University |
record_format | MEDLINE/PubMed |
spelling | pubmed-34379772012-09-14 The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town Kibret, Mulugeta Abera, Bayeh Ethiop J Health Sci Original Article BACKGROUND: Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. METHODS: A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments RESULTS: The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. CONCLUSION: This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended. Research and Publications Office of Jimma University 2012-03 /pmc/articles/PMC3437977/ /pubmed/22984329 Text en Copyright © Jimma University, Research & Publications Office 2012 |
spellingShingle | Original Article Kibret, Mulugeta Abera, Bayeh The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title | The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title_full | The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title_fullStr | The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title_full_unstemmed | The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title_short | The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town |
title_sort | sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3437977/ https://www.ncbi.nlm.nih.gov/pubmed/22984329 |
work_keys_str_mv | AT kibretmulugeta thesanitaryconditionsoffoodserviceestablishmentsandfoodsafetyknowledgeandpracticesoffoodhandlersinbahirdartown AT aberabayeh thesanitaryconditionsoffoodserviceestablishmentsandfoodsafetyknowledgeandpracticesoffoodhandlersinbahirdartown AT kibretmulugeta sanitaryconditionsoffoodserviceestablishmentsandfoodsafetyknowledgeandpracticesoffoodhandlersinbahirdartown AT aberabayeh sanitaryconditionsoffoodserviceestablishmentsandfoodsafetyknowledgeandpracticesoffoodhandlersinbahirdartown |